Gluten Free Carrot Oatmeal Cookies Vegan Recipes

VEGAN OATMEAL COOKIES (GF)

Steps:

• Heat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• In a large mixing bowl, stir together almond flour, oats, gluten-free flour, raisins, baking powder, cinnamon, salt, and brown sugar.
• In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, which will take much longer) until light and fluffy and loose peaks have formed. (Add 1/8 tsp cream of tartar to help them along if not whipping.)
• To the aquafaba, add the almond butter and oil and beat or whisk to combine. (The mixture will deflate a little - that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If not baking immediately, cover and chill in the refrigerator for up to 2-3 days (the cookies will develop a bit more flavor and slightly firmer texture if the dough chills, but chilling this long is not necessary).
• Scoop dough into roughly 2-Tablespoon amounts (I like this scoop) and place on prepared baking sheet with about a 1-inch gap in between each cookie to allow for spreading. Press down slightly with your palm to form a disc. Then use fingers to tuck in any raisins that might be sticking out. There should be about 12 cookies.
• Bake for 12-14 minutes, or until the edges are slightly golden brown and they've puffed up and expanded a bit. Remove from oven and let cool for 5 minutes on the pan before enjoying (they will continue firming up as they cool).
• Store leftovers in a loosely sealed container at room temperature up to 2-3 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooled to help retain their crispy exterior. These are so delicious when warm and dipped in homemade almond milk or a chai latte!

GLUTEN-FREE CARROT OATMEAL COOKIES (VEGAN)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line two cookie sheet with parchment paper. Prepare your flaxseed eggs and grate your carrot. Set both aside.
• In the bowl of a food processor, add 1 1/2 cups of the oats. Pulse oats until it is a flour consistency. Set aside.
• In a large bowl, cream coconut oil and coconut sugar with an electric mixer until light and fluffy, about 2 minutes. Add maple syrup, vanilla extract, and flaxseed eggs. Mix until incorporated.
• Transfer oat flour from food processor to mixture, along with baking powder, salt, cinnamon, and nutmeg. Mix on low until incorporated. Fold in grated carrots, walnuts, and remaining 2 1/2 cups oats.
• Using a tablespoon, scoop dough and roll into a tight ball. Place cookie dough two inches apart on cookie sheet. Using your hand, press cookie dough balls halfway down.
• Bake for 14-15 minutes. Allow cookies to rest on cookie sheet for 3-5 minutes before transferring to a cooling rack. Allow to cool completely before transferring to a storage container or adding the glaze.
• Best eaten within 1-2 days.